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Philly Cheesesteak Sandwich Recipe

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Philly cheesesteaks are iconic, and for good reason. A well-made one can be a thing of beauty. All of the ingredients kind of… fuse together. Thinly shaved beef, glistening caramelized onions, melty gooey cheese – all loaded on a perfectly toasted roll (pause to wipe drool).

Making cheesesteaks at home doesn’t require any fancy moves, only the willingness to turn your kitchen into a South Philly hoagie shop.

There are a lot of opinions on what does and does not belong on a cheesesteak. To be clear, this recipe isn’t an exact replica of a Philly cheesesteak. You can make a few modifications, like adding some thinly sliced peppers to the onions, and why not? It’s your sandwich.

Here is the recipe for a delicious and easy Philly cheesesteak sandwich:

Philly Cheesesteak Sandwich Recipe

yeg recipe chrissy philly cheese steak

Ingredients

2 tbsp. extra virgin olive oil, divided

2 large yellow onions, thinly sliced

Steak seasoning blend, to taste (if you don’t have this, coarse salt and pepper work fine)

1 ½ pounds lean beef tenderloin or sirloin, thinly sliced

1 tsp. garlic salt

Fresh ground pepper

8 slices of provolone or 1 cup of shredded mozzarella (sharp cheddar also works)

4 hoagie rolls (6 to 8 inches long), split lengthwise

Toppings (optional): Ketchup, hot sauce, garlic mayo

Preparation

  1. Preheat the broiler or oven to 500 degrees F.
  2. In a large skillet over medium heat, add 1 tablespoon olive oil. Add the onions and season with steak seasoning blend or salt and pepper. Cook the onions, stirring often, for about 10-12 minutes, or until they are soft and caramel in color.
  3. Remove the onions from the skillet and set aside. Add the remaining tablespoon of oil and cook the steak until it has almost reached your perfect doneness, about 5 minutes. Sprinkle with garlic salt and pepper.
  4. Return onions to the skillet and toss to combine with the steak. Split the mixture between hoagie rolls and top with cheese. Place under the broiler until cheese is melted. Enjoy!

Sincerely,

Chrissy

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